Tag: Tuna

Recipe Tuna and cauliflower meatloaf with boiled egg mimosa – Italian Cuisine

The tuna meatloaf is a fresh, easy and clever second course, you can prepare it in advance and serve it when it's time to eat

Ingredients

250 g drained tuna in oil
200 g cauliflower
20 g pitted Taggiasca olives in oil
15 g desalted capers
4 eggs
1 untreated lemon
parsley
garlic
bread crumbs
White pepper
extra virgin olive oil
salt

Duration: 1 h 10 min

Level: Easy

Dose: 8 people

whisk the cauliflower; add the tuna and whisk again until a soft and sticky mixture is obtained; then add 1 egg, the capers, the grated zest of the lemon and half of its juice. Complete with 2 tablespoons of oil and 2 of breadcrumbs. Salt and pepper.
Place the mixture on a sheet of parchment paper and wrap it with the same paper giving it the shape of a meatloaf. Tie the ends with candy-like kitchen twine. Place the meatloaf on the steamer and cook it for about 40 minutes.
Boil the remaining eggs, let them cool, then separate the yolks from the whites. Crumble the yolks with your hands and cut the egg whites into thin slices.
Chop finely a sprig of parsley and blend it with 2 tablespoons of oil and, to taste, 1/2 clove of garlic.
Let warm the meatloaf, then let it harden in the freezer for 10 minutes. Slice it and serve it with the egg mimosa, the parsley oil and the olives.

Busiate recipe with tuna sauce – Italian Cuisine

Ingredients FOR BUSIATE

400 g re-milled durum wheat semolina
semolina
salt

Ingredients FOR TUNA SAUCE

300 g 1 tuna steak
6 peeled tomatoes
1 onion
garlic
basil
mint
White wine
extra virgin olive oil
laurel
salt
pepper

Duration: 2 h 20 min

Level: Middle

Dose: 6 people

FOR BUSIATE
Knead the semolina with about 200 g of water and a pinch of salt until a consistent and very smooth dough is obtained.
Leave rest covered with a towel for about 30 minutes. Then spread it into thin sheets (2 mm) and cut it into strips 5 mm wide and 10-12 cm long and form the busiate. Roll one strip at a time on an iron, forming a curl which you will then pull out (as shown in the gallery).
arrange on a tray, sprinkle them with semolina and let them dry for at least 3 hours.

FOR THE TUNA SAUCE
place soak the tuna in salted water for 1 hour. Drain it, remove the skin and cut it into chunks. Chop the onion and peeled tomatoes.
Let it dry gently onion in a pan with 2 tablespoons of oil for 2-3 minutes, add the tomatoes and 2-3 basil leaves, salt, pepper and cook for 10-15 minutes.
Heat 2 tablespoons of oil in another pan with 1 clove of garlic crushed with the peel and 1 bay leaf; skip the pieces of tuna for 3-4 minutes, turning them continuously.
Pour with a splash of white wine, add the tomato and 1 ladle of water; after 1 minute, perfume with a mince of mint and turn off.
Boil busiate them, drain them al dente and sauté them for 1 minute in the pan with the tuna sauce.

The sandwich with tuna tataki and Moreno Cedroni parmesan mousse – Italian Cuisine

It is one of the gourmet street food dishes of its kiosk in Senigallia. The chef reveals how to prepare it and says: "When I can reopen it will be like the first day"

During the quarantine, the chef Moreno Cedroni, two Michelin stars with the restaurant The Madonnina del Pescatore in Senigallia (An), the new menu of the Clandestino, the "susci bar" in the bay of Portonovo, and is thinking about the idea of organizing a small delivery service with the dishes of Anikò, the gourmet street food kiosk in Piazza Saffi in Senigallia.

Sandwich with tuna tataki and parmesan mousse

"Tonight I prepare some sandwiches and check the status after half an hour to understand how customers who order at home could receive it – he says during the live Instagram #Dinner time on page of @LaCucinaItaliana with our director Maddalena Fossati. His idea of sandwich is something like "white tuna tataki, parmesan mousse, salad and a dressing of soy sauce, ginger and extra virgin olive oil". “I prepare the mousse with 500 g of cream and 250 g of seasoned Parmesan 24 mesi: I boil the cream, add the grated Parmesan, blend, pass through a sieve, then let it cool. I can serve it, for example as a spreadable cream or I can use it as a filling for a tortellino. For the sauce I use 30 g of lightly salted soy sauce, 20-25 g of fruity extra virgin olive oil, 10 g of grated ginger".

From cooking octopus to creamed stockfish

The fish is certainly the figure of the chef. Recommend us how cook the octopus ("To fix the skin to the tentacles, dip the octopus in boiling water two / three times, then simmer it for an hour and a half in salt-free water, then let it cool in the same water and then put it in the fridge"); gives us a delicious suggestion for an aperitif ("let's cook it stockfish in a little milk with garlic, then we whisk with extra virgin olive oil and a little cooking milk and here is a mousse to spread on the croutons "); talks about dishes like the fried scallop in cuttlefish ink tempura with clam and zucchini sauce or as the scallops with fontina fondue and white truffle; reveals that the "Susci" of the Clandestino this year will be inspired by Greek gods for a gastronomic flight from Monte Conero to Monte Olympus.

Like the first day

"April 24 will be 36 years since the inauguration of the Madonnina – Cedroni recalls – the day I can reopen I imagine it as that first dayo: I will be there, at the restaurant, waiting for the first customers. We must never forget that the guest is the center of our work. "